Red Lobster Nantucket Baked Cod Recipes

COPY CAT RECIPE: RED LOBSTER NANTUCKET BAKED COD

Steps:

• Preheat the oven to 425º. Combine all of the spices in a small bowl and set aside.
• Place the cod fillets into an oven proof baking dish.
• Melt the butter in the microwave and brush over the fish. Sprinkle with the combined spice mix.
• Using a fine grater, grate the lemon zest over the fish, Add the lemon juice.
• Cut the tomatoes into slices and layer two slices on each piece of fish.
• Sprinkle with freshly grated Parmesan cheese.
• Bake the fish for 8 minutes, then turn on the broiler and cook another 6-8 minutes or until the cheese and tomatoes start to turn brown.
• Serve with salad and a baked potato. No need for Red Lobster takeaway!

RED LOBSTER NANTUCKET BAKED COD RECIPE

Steps:

• In a microwave dish, add the cod filets. Brush the melted butter all over the fish. Squeeze half lemon for the tangy flavors.
• Add a teaspoon of lemon zest and sprinkle a pinch of spice blend.
• Using your hands, spread the spices and lemon juice all over.
• Put the sliced tomatoes on the fish, shred some parmesan cheese, and put it in the oven to bake at 425ºF for 6 minutes.
• Once the fish is baked for 6 minutes, turn on the broiler and cook until it is crispy and golden brown.
• Remove the dish when it is done and serve the cooked cod fish with your choice of sauces.

COPYCAT RED LOBSTER NANTUCKET BAKED COD

Steps:

• Preheat oven to 425 degrees F.
• Drizzle 2 tablespoons olive oil on the bottom of a 9x13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice.
• In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish.
• Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes.
• Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.